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Elegant Cardamom Crepe Spiral Cake

A delicate and floral dessert featuring cardamom crepes layered with rosewater mascarpone mousse and raspberry gelee, perfect for special occasions and gatherings.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 pieces
Course: Brunch, Dessert
Cuisine: American, French
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Rosewater Mousse
  • 1.5 cups heavy whipping cream, chilled
  • 1/2 cup mascarpone cheese
  • 1/2 cup powdered sugar
  • 2 tsp food-grade rosewater
  • 1 drop pink gel food coloring (optional)
For the Cardamom Crepes
  • 1.5 cups whole milk
  • 3 large eggs
  • 1 cup all-purpose flour
  • 2 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar
  • 1/2 tsp ground cardamom
  • 1 pinch salt
For the Raspberry Gelee
  • 1/2 cup raspberry puree, strained
  • 1 tsp unflavored gelatin powder
  • 1 tbsp cold water
For Garnishing
  • 1/4 cup crushed pistachios
  • 1 tsp dried edible rose petals
  • 1 tsp honey, for drizzling

Method
 

Make the Rosewater Mousse
  1. Whip the heavy whipping cream in a large bowl until soft peaks form.
  2. In another bowl, combine mascarpone, powdered sugar, rosewater, and food coloring.
  3. Fold the whipped cream into this mixture until fully combined and chill in the fridge.
Make the Cardamom Crepes
  1. Whisk together the milk, eggs, flour, melted butter, sugar, cardamom, and salt until smooth.
  2. Heat a non-stick skillet over medium heat and pour in a small amount of batter, swirling to form a thin layer.
  3. Cook for about 1-2 minutes until golden, then flip and cook for another minute. Repeat with the remaining batter.
Make the Raspberry Gelee
  1. Dissolve the gelatin in cold water and let it sit for a minute.
  2. Mix in the raspberry puree until combined and let it set.
Assemble the Cake
  1. Take a crepe, spread a layer of rosewater mousse, drizzle some raspberry gelee, and roll it up.
  2. Repeat with remaining crepes.
  3. Garnish with crushed pistachios, dried rose petals, and a drizzle of honey before serving.

Notes

Rest the crepe batter for 20–30 minutes for optimal texture. Use a light hand with rosewater as it can be strong. Keep the skillet medium to prevent over-browning of crepes. Strain the raspberry puree for a smooth gelee, and chill the mousse if it becomes too soft while assembling.